Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese
- DOI
- 10.15488/15665
- Published
- 2023
- Container
- Not recorded
- Publisher
- Lausanne : Frontiers Media
- Open access
- yes
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limited evidence Score 47/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.15488/15665,
title = {Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese},
author = {Asif, Mussab and Nadeem, Muhammad and Imran, Muhammad and Ullah, Rahman and Tayyab, Muhammad and Khan, Faima Atta and Al-Asmari, Fahad and Rahim, Muhammad Abdul and Rocha, Joao Miguel and Korma, Sameh A. and Esatbeyoglu, Tuba},
year = {2023},
doi = {10.15488/15665},
url = {https://doi.org/10.15488/15665}
}RIS
TY - JOUR TI - Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese AU - Asif, Mussab AU - Nadeem, Muhammad AU - Imran, Muhammad AU - Ullah, Rahman AU - Tayyab, Muhammad AU - Khan, Faima Atta AU - Al-Asmari, Fahad AU - Rahim, Muhammad Abdul AU - Rocha, Joao Miguel AU - Korma, Sameh A. AU - Esatbeyoglu, Tuba PY - 2023 DO - 10.15488/15665 UR - https://doi.org/10.15488/15665 ER -
APA
Mussab, A., Muhammad, N., Muhammad, I., Rahman, U., Muhammad, T., Atta, K. F., Fahad, A., Abdul, R. M., Miguel, R. J., A., K. S., & Tuba, E. (2023). Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese. https://doi.org/10.15488/15665
Source records
- datacite · retrieved 2026-09-25T17:38:58.209Z